Chocolate-Peanut Butter Torte

Cake:
- 1 package (9 ounces) devil's food cake mix
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons mayonnaise
- 1 egg
- ½ cup unsweetened applesauce

Glaze:
- 1/3 cup semi-sweet chocolate morsels
- 2 tablespoons heavy whipping cream
- 2 tablespoons caramel ice cream topping
- 2 tablespoons creamy peanut butter, divided

1. Preheat oven to 350F. For cake, lightly spray Small Bar Pan with nonstick cooking spray. Cut a piece of parchment paper to cover bottom of pan. Line pan with parchment paper; lightly spray with cooking spray. In Classic batter bowl, whisk cake mix and cocoa powder. Add mayonnaise, egg and applesauce; whisk until well blended. Pour batter into pan. Bake 22-25 minutes or until cake tester inserted in center comes out clean. Remove from oven to cooling rack; cool 5 minutes. Remove from pan; cover with clean towel and cool completely.

2. For glaze, combine chocolate morsels, whipping cream, ice cream topping and 1 tablespoon of the peanut butter in Small Micro-Cooker. Microwave on HIGH 15-30 seconds or until melted; stir until smooth. Set aside. Place remaining peanut butter in Prep bowl. Microwave on HIGH 10-20 seconds or until melted and smooth; set aside.

3. To assemble torte, cut cake in half crosswise to form two equal layers. Carefully place one layer on top of the other and trim to match edges. Place one layer onto serving plate. Spread half of the glaze over bottom layer, allowing glaze to drip down sides. Top with second cake layer. Repeat with remaining glaze. Drizzle with melted peanut butter and swirl into glaze using a knife. If desired, sprinkle peanuts around bottom of torte.

Yield: 4 servings

Cook's tips: This recipe can be easily doubled and baked in the Medium Bar Pan using an 18.25 ounce package of devil's food cake mix. Bake at 350F 28-32 minutes; proceed as recipe directs.

Source: Stoneware inspirations, The Pampered Chef, 2005, p. 119.

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Commentaires: C'était bon mais j'ai préféré faire le gâteau selon les directives sur l'emballage, il était plus moelleux. Je l'ai apporté chez des amis qui ont beaucoup aimé. J'ai réutilisé cette recette de glaçage coulant sur un gâteau cuit dans un moule tubulaire et ça donne de très beaux résultats.